We love leftovers in the Jones household. But, to be honest when we are three days into eating the extras of Christmas dinner, we are ready for something a little different. Here are some simple leftover ham recipes that my wife makes every year to use up all the extras. Enjoy!
Easy Leftover Ham Recipes: Scalloped Potatoes with Ham and Broccoli
Megan Jones
This scalloped potato recipe can be altered to incorporate any cheese that you have in your home. Feel free to add in any other left over vegetables too.
Prep time: 15 minutes Cook Time: One hour
Ingredients:
- ¼ cup butter
- ¼ cup of diced onion
- 1 tablespoon of minced garlic
- 5 tablespoons of all purpose flour
- Pinch of black pepper
- Pinch of salt
- 2 ½ cups of milk-whole preferred but can substitute with 2%
- 2 cups of shredded Cheddar cheese (block is better than pre-shredded)
- 2 pounds of potatoes-peeled and sliced thin
- 2 cups of cubed ham
- 2 cups of broccoli (if using frozen defrost and pat dry)
Directions:
Preheat oven to 350 degrees. In a large pot or Dutch oven, melt butter over medium-high heat. Add garlic and onion and cook until tender. (do not brown) Stir in flour, black pepper, and salt and let cook for a minute. Then slowly whisk milk into pot. Make sure to stir constantly as you bring mixture to a boil. Cook and continue to stir until thickened.
Reduce heat to low. Add one cup of cheese and stir until the cheese melts.
Remove pot from heat and add potatoes, ham, and broccoli. Mix. Transfer to a 9×12 casserole dish. Sprinkle the remaining one cup of cheese on top.
Cover the dish tightly with foil and bake in the oven for forty minutes. Then, remove the cover and back for an additional 20-25 minutes until the potatoes are fork tender.
Easy Leftover Ham Recipes: Ham Pot Pie
Use up all the leftover vegetables in this pot pie with anything in your refrigerator; we’ve added asparagus, peas, and potatoes. If you’ve got some veggies that are already cooked, then add them in at the end so they can warm up in the pot pie mixture but not overcook.
Prep Time: 15 minutes Cook Time: 30-45 minutes
Ingredients:
- 2 medium carrots diced
- 1 medium onion diced
- 2 stalks of celery diced
- 4 tablespoons of butter
- 1/4 cup of all purpose flour
- 2 1/3 cups of chicken broth (low sodium
- 1 cup half and half
- 2 cups of cubed ham
- 3/4 teaspoon dried thyme
- 1/4 teaspoon salt (add more to taste)
- 1/4 teaspoon pepper (add more to taste)
- leftover biscuits (you can also bake new ones)
Directions:
Preheat oven to 350 degrees. Get out a 9×13 pan. In a large pot on medium high heat, melt the butter. Add the carrots, onion, and celery. Cook until softened.
Sprinkle flour into pan and cook while stirring for a minute. Then slowly add in chicken broth and half and half while constantly whisking to prevent clumps. Add salt, pepper, and thyme. Bring mixture to a boil and then reduce heat. Let the mixture simmer for about ten minutes to thicken the sauce while stirring occasionally.
Place the pot pie filling into a 9×13 pan. Top with leftover biscuits, cover with foil, and place in oven until the biscuits are warmed through. *If you are preparing new biscuits, follow the directions on the package to back them in the oven on top of the pot pie mixture.
